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Perfect New York Style Cheesecake Recipe (Creamy and Crack-Free)

A thick, creamy slice of classic cheesecake recipe on a white plate, showing a graham cracker crust.
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Follow this simple guide to make the best homemade New York Style Cheesecake. You will achieve a rich, dense, and velvety filling with a buttery graham cracker crust, guaranteed to be crack-free without needing a water bath.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 4 (8 ounce) packages full-fat cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Scrape down the sides.
  4. Gradually beat in 1 1/2 cups sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
  5. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Mix in the sour cream until the batter is smooth.
  6. Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release large air bubbles.
  7. Bake for 60 to 75 minutes. The edges should look set, but the center (about 2 inches wide) should still jiggle slightly when the pan is gently nudged.
  8. Turn off the oven, prop the oven door open slightly (about 2 inches), and allow the cheesecake to cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the cream cheese, eggs, and sour cream; this prevents lumps and ensures a smooth texture.
  • To avoid cracks, do not overbeat the batter once the eggs are added; excessive air incorporation causes rising and subsequent cracking.
  • If you prefer a thinner crust, reduce the butter to 5 tablespoons.

Nutrition

Find it online: https://seventhflavour.com/cheesecake-recipe-new-york-style-crack-free/